Monday, December 15, 2014
This is an impressive side dish that looks so pretty on the plate. These are Potato Stacks. Other than some slicing and layering, they're pretty easy too. And darn tasty!
4-6 potatoes (I used 6 small to medium potatoes)
3 T butter, melted
3 T olive oil
1 teaspoon dried mixed herbs (I used Parisien blend)
One packet Ranch dip mix
Black pepper, to taste
One 5-ounce container shredded Parmesan cheese
Preheat the oven to 375 degrees. Whisk together the butter, olive oil, dried herbs, Ranch mix, and black pepper. Slice the potatoes on a mandolin slicer on the thinnest blade (or with a very sharp knife). Put the slices in a bowl and pour the Ranch mixture over the potatoes. Stir with your hands to coat, making sure to separate the slices so you can get good coverage of the mix. Spray a 12-cup muffin tin with nonstick spray. Layer the potatoes with a pinch of Parmesan on each layer in the tins, ending with Parmesan on top. You may want to secure the potatoes with toothpicks. Bake them for 40 to 50 minutes or until they are fork tender.